1.Place potato in a microwave-safe bowl. Cover with plastic food wrap; microwave on High (100%) for 2 minutes or until partially cooked.
2.Heat a wok or large frying pan over moderately high heat. Add oil; swirl to coat surface. Stir-fry lamb, in batches, for 2 minutes or until seared. Transfer to a plate.
3.Add onion to wok; stir-fry for 2 minutes. Add curry paste; stir-fry for 1 minute or until fragrant. Add coconut cream and potato; simmer for 3 minutes. Add lamb; simmer for 5 minutes or until potato is tender. Remove from heat.
4.Combine yogurt and juice; toss into curry. Top curry with mint, sesame seeds, chilli and coconut. Serve with rice.